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The Oak Room

Reservations are required.

Call 995-3030 for reservations.

Special note: Patrons are requested to be seated by 11:30 AM to accommodate students' instructional schedules. Thank you for your cooperation.

The Oak Room is known throughout South Dakota as a fine dining opportunity not to be missed! An integral part of the Culinary Academy at Mitchell Technical Institute, the Oak Room serves meals four days a week through May 1st. Located in the MTI Campus Center at 1800 East Spruce Street, this elegant dining room will help you create a memorable meal experience!

The Oak Room has been in operation since 1969 and has been directed by four Culinary Arts Department Heads: Ernst Wirt, John Weber, Randy Doescher, Jim Wagner and current department head Josh Kranz. Approximately 10 to 20 students work on the Oak Room staff each year serving approximately 2,000 meals. Students rotate responsibilities and serve as chef, waiter, bus person, etc. each day. Graduates of the Culinary Academy work in many occupational fields including head chefs, sous chefs, kitchen managers, food service managers, restaurant managers, etc.

The Oak Room is available by reservation to the public for both private dining and group functions. Don't miss your chance to experience Oak Room dining in MTI's prestigious campus restaurant. Reservations are required.

PLEASE NOTE: The Oak Room will be open for the fall semester September 7 - December 8.  For reservations, please call 605.995.3030 or email Tim Goldammer.

MENU

Starters

All patrons will also enjoy a variety of complimentary breads and rolls. 

Beverages including soda, freshly squeezed lemonade, coffee, tea and milk are also available for purchase.

Appetizers

  • Cheese Sample Platter
  • Basil Bruschetta
  • Spinach & Artichoke Dip
  • Belgian Endive with Herbed Chevre

Soup & Salad

Ask your server about today's soup and salad selection

Lighter Fare

  • Ciabatta Jalapeño Chicken Sandwich: Jalapeño infused chicken breast with a pineapple chutney on a freshly grilled ciabatta roll.  Served with choice of one side.
  • Entreé Salad

Entreés

Peppercorn Pork Chop: Pan seared pork chop glazed with a peppercorn cream sauce.  Served with your choice of two sides.

New York Strip Steak: Well aged beef seared with a rosemary and garlic butter sauce.  Served with your choice of two sides.

Fish and Chips: Delicate cod filets, battered and fried until golden brown.  Served with a honey Dijon dipping sauce and a side of fresh cut French fries.

Farfalle Chicken Alfredo: A classic three-cheese alfredo enrobing farfelle pasta, topped with marinated grilled chicken, broccoli and mushrooms.  Served with a garlic crostini.

Black Angus Bleu Burger: 100% Angus beef patty, charbroiled and finished with creamy bleu cheese and pecan-wood smoked bacon.  Loaded onto a fresh pretzel bun and served with your choice of one side.  Ask your server for other cheese options.)

Side choices:

  • Mixed Vegetables
  • Side Salad
  • French Fries
  • Apple Bacon Coleslaw
  • Baked Potato
  • Green Beans Amandine
  • Grilled Pineapple
  • Cheese Potato Hash

Dessert

An Oak Room dessert is simply not to be missed!  Students learn the fundamentals of pastry and dessert cookery ranging from gourmet pies and cheesecakes to specialty fare like mousse, meringue and flambéd fruit.

Ask your server to describe today's Dessert of the Day.

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